Monday, June 28, 2010

Teriyaki Chicken

This chicken is super easy to make and always comes out juicy with great flavor.

To start, I pierce the chicken breasts repeatedly with a fork to get more of the marinade to soak in. Then I put the chicken in a ziploc bag and fill it with two parts Teriyaki Sauce to one park Soy Sauce. Then I lay the bag flat in the refrigerator for thirty minutes, flip it over and marinate for another thirty minutes. Then just remove the chicken from the marinade, cook, and serve it as you please.

Here are some of my favorite ways to change it up:

Grilled Teriyaki Chicken Salad

(pictured above)

This version is great in the summer! Grill the chicken on a charcoal grill for the best flavor. Then slice and layer over romaine lettuce. Top with shredded cheddar cheese and Kraft Fat-Free Dressing.

Baked Teriyaki Chicken with Mashed Potatoes

Bake chicken at 350 degrees F for 40 minutes, turning half way through. Serve with mashed potatoes. Great way to serve it in the winter.

Teriyaki Chicken with White Rice

For this one, I dice the chicken before marinating it. Then I cook it in a large skillet with a bit of vegetable oil. Serve with white rice (just make sure it isn't minute rice!).

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2 comments:

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